茶叶香气提取方法
目前已鉴定的茶叶挥发性成分有700种左右, 茶叶香气是由挥发性成分以一定的比例和含量组成的混合物, 进而呈现出不同的茶叶风味。香气是茶叶的灵魂, 关乎茶叶品质的优劣, 影响消费者喜好度和选择性。茶叶挥发性成分的有效提取是研究茶叶风味及香气性能的关键, 采用合适的茶叶香气提取方法, 完整地萃取、富集真实茶香, 有助于茶叶香气成分鉴定和分析。本研究综述了主要的茶叶香气提取方法, 对其特点、应用性能进行了概述和总结, 并提出了真实茶叶香气萃取的基本策略。
At present, almost 700 volatile constituents have been identified in tea (Camellia sinensis), and tea aroma is a mixture of volatile components in a certain proportion and concentration. Aroma is the soul of tea, and also is the key important factor to determine tea quality, which affect the preference and consumer’s selectivity. Effective extraction of tea volatile components is vital for revealing the tea flavor and aroma property. It is helpful to identify and analyze the aroma components of tea leaves by using proper methods to completely extract and enrich the real aroma. This paper summarized the main methods of tea aroma extraction and their characteristics and application properties, and put forward the basic strategies of real tea aroma extraction.
标题：茶叶香气提取方法
英文标题：Extraction methods of tea aroma
作者：
郭向阳 韩山师范学院食品工程与生物科技学院；深圳大学光电工程学院；茶树生物学与资源利用国家重点实验室
宛晓春 茶树生物学与资源利用国家重点实验室
中文关键词:茶叶香气,提取方法,同时蒸馏萃取,固相微萃取,溶剂辅助风味蒸发法,
英文关键词:tea aroma,extraction methods,simultaneous distillation and solvent extraction,solid phase micro-extraction,solvent assisted flavor evaporation,
发表日期：2019-03-30
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